Cooking Sauces and Marinades Made with Fresh, Whole Ingredients

Lemongrass Sauce & Marinade

Legend:

uCook with ease!

Quick and easy and created for those with busy lifestyles or days when you want a fast, but delicious meal.

uCook with flair!

These recipes may have more ingredients or steps to the procedure. Enjoy them when you have more time for preparation and cooking.

INGREDIENTS:

  • Ahi cubes1#
  • Kosher salt½ tsp
  • Lemongrass Sauce & Marinade7 Tbl
  • Sriracha¼ tsp
  • Avocado (diced)½ c
  • Edamame (cooked and shelled)¼ c

PROCEDURE:

  • Massage salt into ahi cubes
  • Add Lemongrass Sauce & Marinade and Sriracha to ahi and mix well
  • Add avocado and edamame and mix gently
  • Refrigerate until ready to serve

INGREDIENTS:

  • Shrimp 21/2512
  • Lemongrass Sauce & Marinade2-3 Tbl

PROCEDURE:

  • Place shrimp and Lemongrass Sauce & Marinade in a small Ziploc bag
  • Carefully move shrimp around to coat with sauce
  • Marinate for several hours or overnight
  • Skewer shrimp and cook on grill until done
  • Alternate cooking methodes:
    • Skewer or not
    • Saute rather than grill

INGREDIENTS:

  • Chicken leg meat2 #
  • Lemongrass Sauce & Marinade¾ – 1 c
  • Kosher salt (optional)½ tsp
  • Flouras needed
  • Eggas needed
  • Pankoas needed
  • >Lemongrass Sauce & Marinade (optional)as needed

PROCEDURE:

  • Place chicken, Lemongrass Sauce & Marinade, and salt in Ziploc bag and marinate 1-2 days
  • Remove chicken from marinade and drain
  • Dust chicken lightly with flour
  • Dip in egg and coat evenly with panko
  • Heat oil to 350°F and fry until golden brown
  • Place in 350°F oven and cook until done (160°F internal temperature)
  • Brush katsu very lightly with Lemongrass Sauce

Ingredients:

  • Pork loin (slice ½”)1#
  • Lemongrass Sauce & Marinade½ c
  • Kosher salt (optional)¼ tsp
  • Flouras needed
  • Eggas needed
  • Pankoas needed
  • Lemongrass Sauce & Marinade (optional)as needed

 

Procedure:

  • Place pork, Lemongrass Sauce & Marinade, and salt in Ziploc bag and marinate 1-2 days
  • Remove pork from marinade and drain
  • Dust pork lightly with flour
  • Dip in egg and coat evenly with panko
  • Heat oil to 350°F and fry until golden brown
  • Place in 350°F oven and cook until done (160°F internal temperature)
  • Brush katsu very lightly with lemongrass Sauce

Ingredients:

  • Salmon skin (cut into strips)as needed
  • Vegetable oilas needed
  • Lemongrass Sauce & Marinadeas needed

 

Procedure:

  • Remove any excess meat and scales from the salmon skin
  • Rinse skin and dry well
  • Cut salmon into strips
  • Place skin on a sheet pan lined with parchment paper
  • Brush lightly with oil
  • Bake at 300°F for 20 to 25 minutes or until crispy
  • Brush each piece with Lemongrass Sauce & Marinade
  • Place in a dehydrator and set on high
  • Dehydrate overnight
  • Cool and place in an airtight container

Ingredients:

  • Pork Chops1 to 1¼ #
  • Lemongrass Sauce & Marinade⅓ to ½ c
  • Lemongrass Sauce & Marinadeas needed

 

Procedure:

  • Place pork chops and Lemongrass Sauce & Marinade in a Ziploc bag and marinate for 2 days
  • Grill pork chops until the desired doneness and let it rest
  • Lightly brush pork chops with Lemongrass Sauce & Marinade and serve

Ingredients:

  • Lemongrass Sauce & Marinade⅓ c
  • Chicken (2-oz cut)4 pcs
  • Lemongrass Sauce & Marinade3 – 4 Tbl
  • Rice, cooked4 oz each musubi
  • Lemongrass Aioli1 Tbl each musubi
  • Nori (halved)4 pc (1 each musubi)

 

Procedure:

  • Place ⅓ c Lemongrass Sauce & Marinade and chicken in a Ziploc bag and marinate 1-2 days
  • Place chicken on a pan
  • Bake at 350°F for 7-8 minutes or until cooked
  • Remove from oven and cool slightly
  • Coat each piece with Lemongrass Sauce & Marinade
  • Lay one piece nori flat and place musubi maker on the nori
  • Place 4 oz rice in musubi maker and press to shape
  • Evenly spread 1 Tbl Lemongrass Aioli over rice
  • Place chicken on rice and wrap with nori

LAMB CHOPS – INGREDIENTS:

  • Lamb chops6 pieces
  • Lemongrass Sauce & Marinade½ c
  • Lemongrass Sauce & Marinade¼ c

 

CAULIFLOWER MASHED POTATOES -INGREDIENTS:

  • Cauliflower (clean and chop)1 whole head (28 oz)
  • Cream3 c
  • Butter¼ c
  • Potatoes3# raw weight (2# cooked)
  • Saltto taste
  • White pepperto taste

LAMB CHOPS – PROCEDURE:

  • Coat lamb chops well with ½ c marinade
  • Marinate 1 to 2 days or as desired
  • Grill or pan-sear lamb chops until desired doneness (for medium-rare, approximately 2-3 minutes on each side)
  • Remove lamb from the heat and let rest for 2 to 3 minutes
  • Glaze lamb with ¼ c marinade before serving

CAULIFLOWER MASHED POTATOES – PROCEDURE:

  • Cook cauliflower in cream and butter until soft
  • Finely puree and reserve
  • Peel potatoes and cut into 2# chunks
  • Steam potatoes for 20 minutes (may also boil until potatoes are done, but steaming is best)
  • Mash the potatoes
  • Combine mashed potatoes and cauliflower puree
  • Whisk to combine well
  • Season to taste

Ingredients:

  • Raw peanuts in the shell (soak in water overnight)1 #
  • Soak in water as needed to cover peanuts
  • Water10 c
  • Lemongrass Sauce & Marinade1 c
  • Kaffir lime leaf (optional)4 – 6 pieces
  • Salt1½ tsp
  • uCook Lemongrass Sauce & Marinade1 c
  • Reserve liquid1 c

 

Procedure:

  • Drain peanuts and place in a large pot
  • Combine water, Lemongrass Sauce & Marinade, kaffir, and salt and add to peanuts
  • Bring to a boil, then turn down to a simmer and cover
  • Cook over medium heat for 2-3 hours or until peanuts are soft
  • Strain peanuts from liquid and reserve about 1 – 1½ c of the liquid
  • Cool reserve liquid and peanuts
  • Combine 1 c reserve liquid and 1 c of Lemongrass Sauce & Marinade and mix well
  • Pour sauce over cooked peanuts and toss well
  • Refrigerate overnight and toss occasionally to coat

NOTE: If peanut are still firm after 2 to 3 hours of cooking, add 1 to 2 cups of water and continue cooking until peanuts are soft.

Ingredients:

  • Chicken leg meat (1” cube)2½ #
  • Flour¼ c
  • Mochiko flour½ c
  • Cornstarch½ c
  • Sugar2 Tbl
  • Lemongrass Sauce & Marinade¾ c (8 oz)
  • Eggs3
  • Salt1 tsp
  • Vegetable oilas needed for frying chicken
  • Lemongrass Sauce & Marinade¼ c

 

Procedure:

  • Coat chicken with flour and set aside
  • Combine mochiko flour, cornstarch, sugar, Lemongrass Sauce & Marinade, eggs, and salt and mix with a whisk until smooth
  • Combine chicken and mochiko mixture and coat chicken well
  • Cover and refrigerate overnight
  • Heat oil to 350°F in a medium-sized pot
  • Stir chicken well before frying
  • Drop chicken pieces in oil one at a time
  • Fry in batches, if needed; do not crowd pot
  • Move chicken pieces around, pull chicken pieces apart if pieces are stuck together
  • Fry 3-4 minutes or until cooked
  • Place cooked chicken pieces on a rack or paper towel to drain excess oil
  • Toss chicken with a light coating of Lemongrass Sauce & Marinade and serve

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